Pisco Chocolate Mousse with Fresh Whipped Cream

Product was received for use in the post from Imperial Sugar as part of the #choctoberfest2016 promotion. No monetary compensation was accepted, all opinions are my own.

ChoctoberFest2016

#Choctoberfest 2016 is a great opportunity to celebrate Hispanic Heritage Month with Latin-inspired chocolate recipes! Today we have a Gluten Free Peruvian Style Pisco Chocolate Mousse (You can find my Mexican Dessert Torte HERE)! Be sure to check out all the great sponsors, including Imperial Sugar, and other great blogs with Chocolate Inspired recipes. Imperial Sugar was kind enough to send me sugar to use in this recipe. If you would like to get in on the fun enter the giveaway HERE!

Pisco Chocolate Mousse

Chocolate Mousse is my husband’s favorite desserts If I want to get on his good side, all I need is Pisco Chocolate Mousse waiting for him when he gets home. It turns him into putty. Funny story, I made this once at my dad’s (who isn’t a big dessert eater), he literally went and scraped the bowl. I guess the saying, you marry your father, is sometimes true…at least when it comes to dessert!

A few years back I made my husband Anne Burrell’s Chocolate Mousse from Food Network. Of course, as with everything, I’ve adjusted it and has to throw my own spin on it. It’s the perfect dessert, just the right amount of sweet, without being overpowering. Traditionally Chocolate Mousse is made with Kalua or Espresso, but Pisco adds an amazing touch that really knocks this mousse out of the park.

Pisco is a Peruvian liquor made from fermented and distilled grapes. It is famous throughout Peru, mostly used in a drink called “Pisco Sours”, but it is delicious in other applications, like dessert, as well.

The Recipe

Chocolate Mousse from scratch can seem a bit intimidating, but it really isn’t very hard. My golden tool in this is my hand mixer. Kitchenaid’s are great, but for this recipe, it helps to have more than one bowl. Here are my notes to help make Pisco Chocolate Mousse a seamless process for you.

Multiple Bowls

I know it means more dishes, and I will be the first to complain about extra dishes (we are a paper plate family), but you need them for this. Suck it up and just wash them all when you’re done. Trust me, it is worth it.

The Chocolate

It is ok if some of the chocolate does not incorporate seamlessly. It just gives you little bits of chocolate throughout the mousse and it is delicious.

Adding the Liquor

Under no circumstances add the liquor to the chocolate. You will have a large mess. Do not ask how I know, just don’t do it.

The Eggs

This recipe does use raw eggs. If you are making it for a large group of people, you may want to consider purchasing pasteurized eggs that are safe for pregnant women and children.

I recently saw a pork recipe that called for Pisco. I wasn’t sure what it was and later, while at a bar, I asked for a taste of it. I liked it! I haven’t bought it yet but this recipe has definitely inspired me to purchase some since I now have two recipes I can use it in. This looks amazing!

Amanda

Several years ago I was diagnosed with Celiac Disease, which requires a strict gluten-free diet, it's hard, but you CAN live gluten-free and not feel like your missing out! Follow along for all my recipes, tips and tricks for living gluten-free.